FIG BARS I
These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!
Provided by SAUNDRA
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
- In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
FIG BARS II
Just like date bars except made with figs.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 40m
Yield 42
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
- Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.
Nutrition Facts : Calories 87 calories, Carbohydrate 16.3 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 21.7 mg, Sugar 12.7 g
FIG CRUMBLE BARS
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.
- In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.
- Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
- Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.
- Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 1 g, Protein 2 g
FIG & CHOCOLATE BARS
Taken from 'Baking and Desserts' cookbook - Helpful Hint : If you are unable to find ready-to-eat figs, soak dried figs in boiling water for 20 minutes until plump. Drain well and use as above.
Provided by McCarthy
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 189C/350F/Gas 4, 10 minutes befoe baking. Lightly oil a 18 cm square cake itn. Place the butter and the flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the sugar, then using your hand, bring the mixture together to form smooth dough. Knead until smooth then press the dough into the prepared tin. Lightly prick the base with a fork and bake in the preheated oven for 20-30 minutes or until golden. Remove from the oven and leave the shortbread to cool in the tin until completely cold,.
- Meanwhile, place the dried figs, lemon juice, 125 ml water and the ground cinnamon in a saucepan and bring to the boil. Cover and simmer for 20 minutes or until soft, stirring occasionally during cooking. Cool slightly, then puree in a food processor until smooth. Cool then spread over the cooked shortbread.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Alternatively, melt the chocolate in the microwave, according to the manufacturer's instructions. Stir until smooth, then spread over the to of the fig filling Leave to become firm then cut into 12 bars and serve.
Nutrition Facts : Calories 243.7, Fat 15, SaturatedFat 9.3, Cholesterol 22.3, Sodium 66.1, Carbohydrate 29.2, Fiber 4.1, Sugar 10.9, Protein 3.8
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